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Monday, 20 December 2010

Winter Vegetable and Ale Stew

I made this Winter Vegetable stew for my mother in law at the weekend. She flew back to England last night. Whilst she was here, she described herself as a 'Southern Softy' as the cold weather in Scotland was a little too much for her to bare. She said she felt like the Michelin Tyre woman all wrapped up and unable to move for all the thick layers she had on. This stew is very similar to the Winter Root Vegetable Stew I made early this year. The main difference with the stew is the choice of alcohol. In the previous stew I used cider and in this one it was Ale. I have to admit I am not a beer drinker at all and was actually going to substitute the alcohol content with additional vegetable stock, but D encouraged me to give it a go. I obliged as we don't eat many dishes that contain alcohol.

Well I thought if I was going to put Ale into my Stew, as an 'honorary Scot' it should be made with a Scottish ale. I chose one charmingly called Old Jock Ale. It is said here that the soldiers of the Highland and Lowland Regiments of Scotland had been referred to as "Jocks", a term of endearment. The Stew certainly had layers of flavour. Sweetness from the swede and carrots, 'meaty' texture from the Portobello mushrooms and the ale which gave the sauce more body and depth. On top of this the soft fluffy dumplings that just melted in your mouth. Although I did not mind eating this stew, the alcohol content is something I have to get used to as D has said he'd be happy to eat this again. The way the snow is still falling here, I have a feeling I will be making this stew again - soon too. I served this stew with some Brussels sprouts and shredded green cabbage.

If you decided to make this stew. Please ensure that the vegetables are chopped to a similar size, so that they cook well.

1 tablespoon sun dried tomato paste
Salt and pepper to tasteMethodIn a large saucepan, heat the olive oil and add the onions and garlic and cook until soft. Add all the chopped vegetables and stir fry for a few minutes until the vegetables are beginning to look translucent around the edges. Add the mushrooms and the flour. Stir to combine, then pour in the ale, vegetable stock, tomato puree, rosemary and yeast and bring to the boil, turn down the heat and simmer with the lid on for 20 minutes or until the vegetables are tender. Season to taste. Whilst the stew is simmering, make the dumplings.

80g cheddar, grated (optional)
Salt and pepper to taste
Cold water to combineMethodThe dumplings need to be added 15 minutes before the stew is ready.
In a bowl add flour, vegetables suet, cheese and seasoning to taste. Add enough water to combine and make a firm, not sticky dough. Then with floured hands, break the dough into 8 – 12 pieces and roll them into rough round dumplings. Add them gently to the stew, pushing them down into the liquid. Simmer gently for 15 minutes or until the dumplings have doubled in size. Slightly adapted from Rachel Demuths Green Seasons Cookbook.

I feel like a southern softy when I read about your wintery weather - we are whinging about temperatures being under 20 C - though it is the time of year when we put away winter coats and never turn on our heaters!

Thanks Vegetarian Girl. I do hope you family enjoy what you make for them. Please let me know how it goes?!

Thank you so much AlisonM. This certainly is comfort food. It makes you feel all warm inside when it cold outside. :-)

Thanks laurie. I wish I could serve you a bowl of this, to warm you up on these snowy days!

Thanks Rose. I hope you enjoy your version of Winter Veg Stew when you make it. Yeah, I have to get used to the flavour of beer drinks, I have no problem with red wine :)

Thanks GraceI wish you could see my big cheesy grin :D

Thank you Anna A. Such a huge compliment. But please be honest when you see a dish on my blog that does not take your fancy, because there will eventually be one that you won't like too much the look of :)

Thank you Johanna GGG. The strong alcohol does boil off, but it does leave a distinct flavour behind.

Ah you sweetie, so you too are a 'southern softy' :) I think I'd be happy to swap places with you right now.

Aw this looks so tasty! Is definitely what is needed with all this cold weather! Hope you had a lovely time with your mother in law. She was lucky to make it back with all the snow and the airports being closed! xo

This looks SO unbelievably good for the weather right now! Even though I am in Sunny Southern California we have had rain for 5 days straight! So soups and comforts foods are what I want since Im COLD. :)

Ale in a stew is a new concept to me as well, but it certainly came out beautifully! I've used Blue Moon and oranges in a marinade for a turkey before and the alcohol content wasn't a problem, so I will definitely be giving this recipe a try within the next few days! Perhaps it will help ward off the cold wet weather Portland's been having as of late, stews are always a great inner-heater :)

UM I think this sounds like the perfect dinner for my bagpipe playing brother. Can't wait to try it. Just finished making the Leek and Rosemary.It was a hit with everyone. Recipe didn't specify when to add the chickpeas. Put them in with the potatoes and it seemed to work

Thanks The Hobbit. I do hope you get to make this then for your bagpipe playing brother. Please let me know how you find it. Thanks for letting me know about the chickpeas in the Leek and Rosemary soup (I've updated the recipe).I am so pleased to read that it was a hit with everyone.

Your wonderful recipe reminded me of the wonderful food that is dumplings. Last night the male things in this house tucked into a steak and veg casserole with dumplings and I a veggie one. I hope 2011 is a happier year for you and your family. xx